 February 13, 2005 |
 | 2nd Annual Passion for Pastry Conference & Golden Scoop Awards | | Recent News on the Chef2Chef News Desk | | Recipe Club: Winter Warmers from Canadian Personal Chef Terry Henderson | | Visit our Newest Market Place Vendors | | Paris in a Basket: A City of Mouthwatering Food Markets | | Recipe of the Week: Onion Soup | | Today's Top 10 Discussion Forum Threads | | NEW Jobs at Chef2Chef.Net |
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2nd Annual Passion for Pastry Conference & Golden Scoop Awards
Sunday and Monday, May 15th-16th, 2005
Get sweet inspiration at PastryScoop.com's 2nd annual Passion for Pastry Conference & Golden Scoop Awards, to be held at The French Culinary Institute in New York City. Learn from renowned pastry chefs, taste their delicious creations, and network with other professionals and dessert lovers.
Sunday, May 15th
Twelve top pastry chefs and bakers will share professional secrets and techniques for creating perfect desserts. Get recipes and see the methods for producing premium ice creams, breads, chocolates, wedding cake decorations, and more. All workshops are open to professionals and dessert enthusiasts.
Pricing: $50 per workshop
Monday, May 16th
The Passion for Pastry Conference will conclude with the presentation of the Golden Scoop Awards, which recognize outstanding pastry and dessert innovation and excellence. The awards luncheon will take place at L'Ecole, the Restaurant of The French Culinary Institute.
The Golden Scoop Awards
Professional pastry chefs and bakers—put your proudest creation to the test! PastryScoop.com is currently accepting applications for the 2nd annual Golden Scoop Awards. Compete with the crème de la crème of the pastry world in one or more of the following categories: - Best Dessert Menu
- Best Dessert Revival
- Best Bakery Recipe
- Cacao Noel Best Confection
- Most Innovative Dessert
Completed entry forms must be postmarked no later than March 21, 2005.
Click here to download an application form and contest rules.
 Recent News on the Chef2Chef News Desk!
Revolution Tea Brings Jobs Home from Asia
Paris in a Basket
Rathbuns a Hot 50 Choice
Subway Gets Toasty With Goodby
Student Loan Consolidation - How it Works
Canadian Personal Chef Alliance Convention
Cheyenne Restaurant to Train Single Mothers
Event announced for NY non-profit Org
Make a Difference
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 Athens Foods
Nothing adds more versatility and elegance to your menu than Athens™ and Apollo™ Fillo Dough pastry sheets and our wide array of handmade, ready-to-serve fillo products. Click for Free Recipes
Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs.
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This Week's Recipe Club: Winter Warmers from Canadian Personal Chef Terry Henderson
Date: February 14, 2005 - February 18, 2005
Guest Host: Personal Chef Terry Henderson
Theme: Winter Warmers from a Canadian Personal Chef - Monday: Celery Soup; Andalusian Chicken; Blueberry Cobbler.
- Tuesday: Chicken Corn Chowder; Beer-Braised Sirloin Chops with Mushrooms; Wild Rice Stuffed Peppers.
- Wednesday: Lamb Cutlets with Plum Sauce; Garlic Mash Potatoes; Buttered Fried Parsnips.
- Thursday: Autumn Soup; Toad in the Hole (English Yorkshire Pudding with Pork Sausages); Sugar Snap Peas with Lemon Butter.
- Friday: Traditional Irish Stew; Spotted Dick; Crème Anglaise.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 A Cup of Comfort - The Simple Pleasure of Soup
The word "soup" comes from the old English word "sop," which means "a piece of bread, or the like, dipped or steeped in water or broth before being eaten or cooked." Of course the first soups weren't served with spoons, so "sops" came in handy to eat what eventually became known as "soup." And sopping up soup with a crusty piece of bread is still appealing to many of us today! Great Soup Recipes from Crisco.com.
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who support Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | As a first-time enrollee, you’ll be 500 points closer to earning FREE REWARDS! Click here to enroll online or call 1-888-674-2872 and mention enrollment code: T636-3H9F-9RCC. |
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 Paris in a Basket: A City of Mouthwatering Food Markets, by Rachel Kaplan
I would like to introduce you all to a new editorial contributor to Chef2Chef.net. Rachel Kaplan comes to us from the great city of Paris and will share some of her life and business experiences from time to time. Today she talks about the pleasures and treasures of shopping the food markets of this great city. Please visit her website, FrenchLinks.com to learn about her wonderful culinary tours.
The marché as it closes, at the lower end of the rue Mouffetard. One of the major reasons why Paris may be the world’s most irresistible city is that it has the most mouth-watering food stores and open-air markets to be found anywhere. Whether you want to have a picnic of simple, whole-grain bread and cheese made from raw milk, or feast on such fine takeout fare as choucroute garnie and paella, the food markets of Paris have it all, and then some.
One of the best ways to discover what it feels like to be a Parisian is to rent an apartment so you can shop the city’s many outdoor food markets, which are open year-round and number more than 35 among the city’s 20 arrondissements. Most arrondissements boast at least two temporary open-air markets that are set up twice a week, and several districts feature open-air markets that are open daily except for Mondays.
For the rest of the story, Click Here
Rachel Kaplan is the author of the best-selling Little-Known Museums In and Around Paris (Harry N. Abrams, Inc.) and her electronic Paris shopping guide, Best Buys to French Chic in Paris at:
http://www.parisinsiderguides.com/bestbuys/
She is President of French Links Tours,
http://www.frenchlinks.com/
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Today's Recipe: Onion Soup
Makes 4 to 6 servings
Ingredients: 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
6 cups thinly sliced onions (about 4 medium)
4 cans (14.5 ounce each) beef broth
1/2 teaspoon hot pepper sauce, divided
1 tablespoon butter or margarine, softened
6 slices French bread
2 tablespoons grated Parmesan cheese
Preparation:
Melt Crisco in a Dutch oven over medium high heat. Add onions and cook until tender but not brown, stirring occasionally.
Add broth and 1/4 teaspoon hot pepper sauce. Bring to a boil; reduce heat and simmer covered for 30 minutes.
When ready to serve, blend butter and remaining 1/4 teaspoon hot pepper sauce. Toast bread slices on one side under broiler. Spread un-toasted side with hot pepper sauce butter and sprinkle with Parmesan cheese. Place under broiler for 1 minute or until cheese is bubbly. Pour soup into a tureen or bowls and float bread slices on top.
For more Great Soup Recipes from Crisco.com Sponsored by  |
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